How do you know when banana bread is done?

For most quick breads, including banana bread, the internal temperature should reach 200°F/93C to 205°F/96°C when it is done cooking.

Can you use frozen bananas for banana bread?

When my bananas are ripened I often freeze them then when I am ready to bake banana bread thaw them in a bowl in the fridge overnight or on the counter for a few hours. as they will release a lot of liquid.

How long does banana bread last?

Since banana bread is so moist it grows mold quickly, you can store it at room temperature for 4 days or so but if you want it to last longer store it in the refrigerator in an airtight container.

The Best Pudding Banana Bread Recipe With Step by Step Photos

Pudding Banana Bread

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4.7 from 3 reviews

This banana quick bread recipe is made extra special with the help of Banana Creme Pudding! This easy banana bread recipe is the perfect after-school snack, mid-morning treat or dessert! The pudding banana bread recipe is made, baked and in your mouth within an hour an a half! That is if you cut a piece off as the loaf cools! 🙂

Total Time: 1 hour 10 minutes
Yield: 10-12 Slices 1x

Ingredients

Units Scale

12oz (3 Large) Ripe Bananas
4oz (1/2 Cup/ 1 Stick) Unsalted Butter, melted
200 grams (1 Cup) Granulated Sugar
2 Large Eggs, at room temperature
2 Teaspoon Pure Vanilla Extract
4oz (1/2 Cup) Sour Cream or Full-Fat Greek Yogurt
1- 3.4oz Box Instant Pudding Mix (Banana or Vanilla)
250 grams (2 cups) All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

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Instructions

Preheat oven to 350F/180C and grease a 9X5 baking pan with non stick cooking spray.
In a large bowl add the bananas and use a fork to mash. Add in the melted butter, sugar, eggs, vanilla extract, and sour cream. Mix until fully combined. Gently fold in the pudding mix, flour, baking soda, and salt, mix until just combined. Do not over mix.
Pour into prepared pan, sprinkle on a tablespoon or two of light brown sugar and bake for 55-65 minutes, or until a knife stuck in the center comes out with no wet batter. Let the bread cool on a wire rack then invert to cool completely. Store in an airtight container at room temperature for up to 5 days.

Equipment

Author: Elizabeth Waterson I Confessions of a Baking Queen
Prep Time: 10
Cook Time: 60
Category: Snack
Method: Bake
Cuisine: American

Find it online: https://confessionsofabakingqueen.com/pudding-banana-bread/

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